Articles

Grilled Cretan Black Angus

How do we grill properly? Instructions and tips for perfect, juicy roasts.

Do we marinate the meat before grilling? Experts argue that marinating only slightly softens the meat fibers. How soft the meat is depends more on the piece we choose and how well seasoned it is, something that we cannot know, only our supplier. Besides, even when the marinade contains acidic ingredients (wine, lemon, tomato, vinegar, etc.), it only penetrates the meat by a few millimeters. Of course, because the pieces we grill are not very thick, it seems that these few millimeters are not negligible and so we can claim that the marinade has a softening effect. However, more than anything else, a marinade will flavor and give more moisture to the meat.
How long do we marinate it? Marinating can last from 1 hour to two days. During the marinating, mix the ingredients in the marinade every 1 hour or as often as possible.
In or out of the fridge? In cooling, the absorption of the materials by the meat takes place at a slower rate, therefore marinating in the refrigerator takes more time. On the contrary, ambient temperature helps in faster absorption. However, for health and safety reasons, we avoid prolonged marinating outside the refrigerator when the ambient temperature is very high. In this case, leave for a while outside the refrigerator, so that the marinade starts to “work”, stirring regularly, and continue marinating in the refrigerator until the process is complete.
Also, before baking, leave the meat at room temperature for about 1 hour, so that the fibers relax and it cooks better.
Do we “wipe off” the marinade before baking? There is no need to completely dry the meats from their marinade. We simply “dab” them lightly with kitchen paper, especially if the marinade contains ingredients that grab easily, such as tomato and honey.
When do we add oil and when do we add salt? Before cooking, brush the meat with a little olive oil on both sides. Instead, salt toward the end of cooking or after it, because salt “draws” the meat’s fluids and dries it out.
Proper baking requires vigilance and experimentation. Strict grilling times are difficult to define, as they depend on many factors, such as the ambient temperature, the type, thickness and internal temperature of the meats (if we grill them directly from the refrigerator, they need more time), the fuel , where we have placed the grill, how strong the wind is and how quickly it exhausts our grill, the power of the gas grill (if we grill on it), etc. Therefore, the times we give in the recipes of the dedication are indicative and refer to our own test. To be sure that the meat will be cooked properly, we do not leave it to chance. We constantly monitor whether we need to lower or increase the intensity of the fire, add coals or dilute them, raise or lower the grill, etc. Also, check if they are done by cutting a piece. Meats with bones need special attention, as they are a little more difficult to cook at that point.
“Corrective action. If they risk grabbing the meats before they are done, we do the following: If we have a gas grill, we lower the heat and continue grilling with regular rotations. If grilling on coals, raise the grill higher or thin out the gravy. If grilling in the oven, lower the grill one position.
What do we pay attention to if we grill charcoal. If we grill on coals, the thraka that we will prepare must be well digested, in order to grill properly and safely. Half-burnt, black or gray-black coals release dangerous carbon monoxide and carcinogenic polycyclic hydrocarbons. On the contrary, in coals that have become gray-colored, fired, well-digested embers, the combustion is perfect, complete, and dangerous compounds cease to be released. Poured, therefore safe and correct for baking, is the thraka that: does not emit white smoke does not emit a flame.

 

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